There’s just something incredibly satisfying about a wrap packed with bold flavors and textures—and that’s exactly what makes my Buffalo Chicken Wraps with Spicy Slaw Recipe such a winner. The juicy, spicy chicken paired with a crunchy, tangy slaw and creamy blue cheese hits all the right notes every single time.

The image shows two small flatbreads on a white plate with a green pattern, each topped with a bright orange sauce spread evenly over the base layer, then sprinkled with shredded white cheese. On top, there are small pieces of cooked chicken with a light brown color, mixed with scattered green herbs and small bits of white cheese. To the right side of the plate, there is a folded flatbread wrap filled with the same ingredients, wrapped in white paper tied with a light string. Below the plate, a small bowl contains more orange sauce with a gold spoon resting on the edge, coated in the sauce. The entire scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Wraps with Spicy Slaw Recipe
Top Tip
How to Serve Buffalo Chicken Wraps with Spicy Slaw Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Wraps with Spicy Slaw Recipe

Why You'll Love This Recipe

I honestly adore this Buffalo Chicken Wraps with Spicy Slaw Recipe because it’s not just flavorful, but incredibly simple—and who doesn’t want an easy meal that feels like a treat? The spicy, charred chicken combined with crisp, fresh slaw keeps each bite exciting and fresh.

Bold, balanced flavors: The marinade has a smoky, spicy punch softened by honey and tangy lemon to create a perfect flavor harmony.
Crisp texture contrast: Crunchy cabbage and tart apples in the slaw offer a refreshing bite against the spicy chicken.
Speedy but impressive: Ready in just 35 minutes, it feels like a restaurant meal without the fuss.
Customizable and crowd-pleasing: Easily doubled for a group or tweaked for your heat preferences and dietary needs.

Ingredients & Why They Work

The magic of these Buffalo Chicken Wraps with Spicy Slaw Recipe comes from blending smoky, spicy chicken with a zesty, crisp slaw. Each ingredient plays a crucial role in texture and flavor, making shopping for them the first fun step.

Flat lay of diced raw chicken thighs, small white ceramic bowl of bright red hot sauce, small white ceramic bowl of golden honey, small white ceramic bowl of olive oil, small white ceramic bowl of lemon juice, small white ceramic bowl of ground cumin powder, small white ceramic bowl of smoked paprika powder, small white ceramic bowl of salt, half a head of shredded white cabbage, two fresh crisp apples julienned, small white ceramic bowl of white wine vinegar, small white ceramic bowl of creamy blue cheese crumbles, small white ceramic bowl of smooth garlic aioli, two whole uncracked brown eggs, four large soft flatbread wraps stacked neatly, handful of finely sliced fresh green scallions scattered beside ingredients, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Hot sauce:The backbone of the marinade; I use Frank’s RedHot for that classic buffalo heat, but feel free to adjust based on your heat tolerance.
Honey:Adds a subtle sweetness to balance the spice and smokiness perfectly.
Olive oil:Helps the spices and hot sauce coat the chicken evenly and crisps it nicely in the oven.
Lemon juice:Fresh lemon juice brightens the marinade and slaw, cutting through richness for balance.
Ground cumin:Brings an earthy depth to the chicken, adding complexity beyond just heat.
Smoked paprika:Key for that smoky, char-grilled flavor even if you’re using the oven.
Salt:Essential to enhance all the other flavors and seasons both chicken and slaw.
Chicken thighs:Juicy and tender, thighs stay moist and soak up marinade better than breasts.
White cabbage:The crunch base for the slaw, shredded finely to mix well with dressing and apples.
Apples:I use crisp varieties julienned thin; their sweetness and texture contrast beautifully with spicy chicken.
White wine vinegar:Brings acidity to the slaw, balancing the creamy aioli and spicy chicken.
Garlic aioli:Or mayo/Greek yogurt—adds creaminess and flavor to the sauce that ties everything together.
Wraps:Soft, pliable flatbreads work best—not too thick to overpower, just a perfect vessel.
Blue cheese:Crumbled on top, this adds creamy tang and richness that cuts through the heat.
Scallions:For a fresh, mild oniony note and a pop of color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Buffalo Chicken Wraps with Spicy Slaw Recipe is how easy it is to tweak for your taste buds or what you have in your fridge. Don’t hesitate to play around with toppings or adjust the spice level—it’s your meal after all!

Variation: I’ve swapped chicken thighs for crispy tofu for a vegetarian take, marinating it the same way—delicious and just as satisfying.
Heat level: If you like extra kick, add a pinch of cayenne or drizzle more hot sauce on the wrap before rolling.
Make it lighter: Use Greek yogurt instead of aioli for a tangier, lower-fat sauce.
Seasonal twists: Swap apples for julienned carrots or pears during fall for a different crunch and flavor profile.

Step-by-Step: How I Make Buffalo Chicken Wraps with Spicy Slaw Recipe

Inside a white bowl, pieces of raw chicken are mixed with a thick, red sauce covering them all evenly. The sauce is smooth and shiny, spreading on the sides of the bowl in a bright red pattern. A spoon rests in the bowl, partly submerged in the red-coated chicken pieces. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate & Prepare Chicken for Roasting

The marinade is where all the flavor lives, so take a minute to whisk together hot sauce, honey, olive oil, lemon juice, cumin, smoked paprika, and salt. Toss the diced chicken thighs thoroughly so they’re evenly coated. Don’t skimp on spreading them out on a baking tray—this ensures they roast rather than steam, getting those irresistible charred edges.

Step 2: Make the Spicy Slaw

While the chicken roasts, shred cabbage finely and julienne apples super thin. Toss these with lemon juice, white wine vinegar, a pinch of salt, and a dash of hot sauce—this slaw is fresh, zesty, and bright. I often sample a little here to keep the balance just right between tangy and spicy.

Step 3: Whip up the Buffalo Aioli Sauce

Mix one tablespoon of your hot sauce with garlic aioli (or mayo or Greek yogurt) until smooth. This creamy sauce brings everything together and adds a lovely cooling contrast. Taste it, and add a touch more hot sauce if you want a little extra pop.

Step 4: Assemble Your Wraps

Spread a generous spoonful of the buffalo aioli on your flatbread, then pile on the spicy slaw. Layer the roasted chicken on top, including any flavorful pan juices. Finish with crumbled blue cheese and sliced scallions for that perfect creamy, tangy, fresh finish. Roll up snugly and get ready for deliciousness!

Top Tip

Over the years, I’ve learned that a few little tricks make this Buffalo Chicken Wraps with Spicy Slaw Recipe truly shine and save you headaches in the kitchen. These tips come straight from my own kitchen experiments and friend feedback.

Don’t overcrowd the chicken: Giving the chicken room on the baking tray is the secret to those perfect crispy, charred edges you crave.
Taste and adjust the slaw: The balance of acidity and spice in the slaw makes a big difference, so don’t be shy to tweak lemon, vinegar, or hot sauce as you mix.
Use good quality blue cheese: It really elevates the wrap; even a little sprinkle adds that creamy tang that pairs beautifully with spicy chicken.
Warm your wraps: Briefly heating them before assembling makes them more pliable and less likely to tear when rolling.

How to Serve Buffalo Chicken Wraps with Spicy Slaw Recipe

Buffalo Chicken Wraps - Serving Suggestion

Garnishes

I love topping my wraps with a sprinkle of chopped scallions for a fresh bite and a little extra crumbled blue cheese if I’m feeling indulgent. If you like a bit more heat, a few sliced pickled jalapeños go wonderfully here too.

Side Dishes

For sides, I often serve these wraps with sweet potato fries or a crisp green salad dressed simply with lemon and olive oil to keep things bright. Sometimes a bowl of crunchy pickles adds a fun tangy contrast too.

Creative Ways to Present

I’ve hosted casual get-togethers where I slice the wraps into pinwheels for easy finger food. They’re perfect appetizer bites, especially piled on a pretty platter alongside some rustic dips.

Make Ahead and Storage

Storing Leftovers

I keep leftover chicken and slaw separate in airtight containers in the fridge. This way, the slaw stays crisp and the chicken holds its juicy texture. Wraps tend to get soggy if stored assembled, so I always assemble fresh when possible.

Freezing

The chicken can be frozen cooked and marinated, but the slaw doesn’t freeze well because of the fresh crunch. Freeze chicken in portions to defrost as needed for quick meal prep.

Reheating

I reheat the chicken in a hot skillet or under the broiler to bring back some char and crispiness. I always warm the wraps separately. Then I assemble fresh with slaw and sauce for the best texture.

Frequently Asked Questions:

Can I make these wraps gluten-free?

Absolutely! Swap the regular wraps for gluten-free tortillas or flatbreads, and make sure your hot sauce and other ingredients are gluten-free. The rest of the recipe remains the same, so you won’t lose any flavor.

What’s the best chicken cut to use?

I recommend chicken thighs because they stay juicy and soak up the marinade beautifully. You can use chicken breasts, but they may dry out a bit faster. If you prefer breasts, keep a close eye on cooking time to avoid overcooking.

Can I prepare parts of this recipe ahead of time?

Yes! You can marinate and cook the chicken a day ahead, store the slaw ingredients prepped but undressed separately, and mix the dressing when you’re ready to serve. Assemble the wraps just before eating for the freshest taste and texture.

How spicy is this recipe really?

This recipe has a mild to moderate heat level, mainly from the hot sauce and smoked paprika. You can always ramp it up by adding extra hot sauce or cayenne to the marinade or slaw. Conversely, reducing the hot sauce will tone things down while keeping the flavor balance intact.

Final Thoughts

I really hope you give this Buffalo Chicken Wraps with Spicy Slaw Recipe a try—it’s become one of my go-to meals when I want something flavorful, fresh, and fuss-free. Wrapped up in a soft flatbread with crunchy, tangy slaw and savory blue cheese, every bite brings such a satisfying mix of textures and bold flavors. Trust me, once you make these, they’ll become a fast favorite whether it's a quick weeknight dinner or casual weekend lunch with friends!